No. 677. Flakes

8 cts.

A: 3 egg-yolks, beaten. 1/4 tsp. salt, 1/2 tsp. cinnamon, flour.

Make A thick enough with flour to roll very thin, cut in long, narrow strips, fry in very hot fat in dripping-pan, when done, dust with powdered sugar. These are better if rolled on marble.

No. 678. Graham Sand Cakes

15 cts.

A : 1/2 c. butter, cream, add 1 c. brown sugar, white 1 egg. 1/2 c. water :

B : 2 tsps. baking-powder, sifted with \ c. white flour, and enough graham flour to roll out :

C : 1 c. peanuts, chopped fine, sprinkle with sugar and cinnamon.

Mix A thoroughly, add B, roll thin, cut into squares, glaze with egg, cover with C, and bake.

No. 679. Lady-fingers

16 cts.

A : 6 egg-whites, beaten very stiff, add § c. of powdered sugar ;

B : 4 egg-yolks, beaten thick, § c. flour and dash salt, sifted twice.

Beat B thoroughly, fold in A, press from pastry tube on buttered or waxed paper in long, narrow fingers, dust with powdered sugar, and bake 8 in. in slow oven.

No. 680. Macaroons

20 cts.

A : 11/2 cs. almond-meal or powder, and 2 egg-whites, beaten stiff.

Mix A gradually until quite thick, add more powder if necessary, drop from teaspoon on butter, bake 15 or 20 m. in slow oven.

No. 681. Peanut Cookies

20 cts.

A : Cream 4 tbsps. butter, add \ c. granulated sugar, 2 egg-yolks, beat thoroughly, add 4 tbsps. milk, 1/2 tsp. salt,

1 tsp. lemon-juice ;

B : 11/2 tsp. baking-powder and 1 c. flour, sifted twice,

2 cs. chopped peanuts.

Beat A thoroughly, drop from spoon on buttered paper or tin, place whole peanut in centre of each. Bake 12 m. in slow oven.

No. 682. Pound Cakes, Love's Wells, o

40 cts.

Madelaines. Pound Cakes:

A : Cream 1 c. butter, add 1 c. sifted granulated sugar,

5 egg-yolks, beaten until thick ;

B : 2 cs. sifted flour, 2 tsps. flavoring ;

C : Egg-whites, beaten stiff ;

D : 1/2 c. jelly, jam, or marmalade ;

E : Candied fruit, angelica, or nuts.

Beat A about 20 m., add B, beat 10 m., fold in C, fill 2 square pans in layers 1/2 inch thick and bake in slow oven 30 m.

When cuol, spread 1 layer with I>, cover with the other layer, cat in very small squares or fancy shapes, cover with frostii and garnish with E. These may he dipped in Fondant No. 703 (Fondant), colored and flavored.

Love's Wells: Cut or hake in round cakes, cut with smaller cutter nearly to the bottom, dip in frosting, till with marmalade or whipped cream sweetened and mixed with candied fruits or chopped almonds.

Madelaines: Drop dough from tip of spoon on huttered tin several inches apart, when baked, spread with D, put two together, and dip in frosting ; or use the following mixture

A : 1 c. butter, cream, add 11/2 cs. flour, juice and rind 1 lemon ;

B : 11/2 c. granulated sugar, 1 c. eggs, about 6.

Cream A, beat thoroughly, add B, beat again and bake in small patty-pans 1/2 an hour, cover with frosting.

No. 683. Puff-paste Dainties

24. cts.

A : Puff Paste No. 541 (Puff Paste) ;

B : 1/4 c. powdered sugar, 1 tsp. cinnamon or 1/4 c. chopped almonds.

Roll A very thin, sprinkle with B, fold and roll again, repeat twice, cut into long, narrow pieces or sticks, or fancy shapes, brush with beaten egg, bake, and serve cold ; or, omit almonds and cinnamon, cut paste in fancy shapes and put two together with cream, lemon, or orange filling, or use marmalade.

No. 684. Rock Cakes

40 cts.

A : Cream 1 c. butter, add 1 c. granulated sugar, sifted, 2 eggs, beat thoroughly, add 1 c. sifted flour, mixed with 1/2 tsp. baking-powder ;

B : 1/2 lb. currants or seeded raisins, 1/2 lb. chopped almonds or English walnuts, 3 tbsps. brandy.

Beat A 15 m., add B and enough flour to make soft batter, drop from spoon on buttered paper, and bake in quick oven.

No. 685. Rolled Wafers

15 cts.

A : 1/4 c. butter, cream, \ c. powdered sugar, 2 eggs, 2 tbsps. cream, 1 tsp. flavoring ;

B : 3/4 c. flour, or enough to make rather stiff batter ; C : 3/4: c. shredded almonds.

Beat A, add B, mix thoroughly, color with Burnett's paste, spread very thin on buttered tin sheet with a knife, in patches, 3 by 4 inches, sprinkle with C, bake in slow oven, remove from tin while warm, curl into rolls over round sticks.